Lee'S Fig Cake
A moist and flavorful fig cake with a hint of vanilla, perfect for dessert or teatime. Suits those who enjoy fruity, sweet baked treats with a tender crumb.
Ingredients
Instructions
- Use a Bundt pan and spray it with Pam.
- Combine all ingredients in a mixing bowl.
- Pour the batter into the prepared Bundt pan.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. Make sure to chop the figs finely for an even distribution throughout the cake. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar. A pinch of cinnamon or nutmeg can also enhance the flavor, reminiscent of the warmth found in American recipes.
Serving Suggestions
This Fig Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it alongside Sweet Or Dinner Rolls for a brunch spread that guests will love.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. When reheating, warm individual slices in the microwave for about 10-15 seconds to retain moisture without drying out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Lee'S Fig Cake contains roughly 794 calories, with 16g protein, 123g carbohydrates, and 11g fat. It is an excellent source of protein (33% of the Daily Value) and iron (31% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2246mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried figs instead of fresh ones?
Yes, you can use dried figs in this recipe. Just make sure to chop them into small pieces and consider soaking them in warm water for about 30 minutes to rehydrate them before adding to the batter.
What can I use if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular round cake pan or a loaf pan. Just keep an eye on the baking time, as it may vary slightly depending on the pan used.
Is this cake suitable for freezing?
Absolutely! This Fig Cake freezes well. Once cooled, wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).